Stuffed Shells / Lasagna Variation are vegan recipes from Shemirah’s collection.
Stuffed Shells / Lasagna Variation Ingredients:
10 oz. Jumbo Pasta Shells (approx. 24 large shells)
1 recipe Pasta Sauce
1 recipe Ricotta
1/2 cup Parmezan Cheez
Stuffed Shells / Lasagna Variation Preparation
Cook the shells according to package directions. Drain & rinse. Set aside. Preheat the oven to 350˚.
In a large baking dish, spread 1 cup of the Pasta Sauce over the bottom.
Stuff 1-2 Tbsp. Of the Ricotta Cheez into each shell, being careful not to overflow. Set the shells down in the baking dish, side-by-side until all of theRicotta Cheez is used.
Cover shells generously with more of the sauce, saving some to serve on the side.
Sprinkle the Parmezan Cheez over the top of all the shells.
Bake for 40 minutes.
Serve with tossed salad and garlic bread.
Stuffed Shells / Lasagna Variation
LASAGNA: Cook 1/2 – 3/4 lb. lasagna noodles according to package directions. Add 1/2 recipe of Nozzarella Cheez. Layer sauce, noodles,Ricotta Cheez, Nozzarella, Parmezan, then repeat layers, ending with Nozzarella and Parmezan over the last layer of sauce. Include 1 cup EACH steamed spinach, sautéed onion & carrots for an even heartier filling. After layering in baking dish, cover with foil and bake at 350 for 1 hour. Uncover and bake another 15 minutes. Serve with crusty bread and vegan margarine.
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Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.
“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.
Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.
Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.
Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.
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